Grate your ginger. Chop the white of your spring onion - save the greens for another time. Chop the chives.

Put half of your prawns into a blender along with your ginger, spring onion, shaoxing, soy and sesame oil. Blitz until smooth. Roughly chop the remainder of your prawns.

Tip all of these ingredients into a bowl and add the cornflour, egg white, salt and white pepper.

Cut discs out of your bread with a (name the size of the cutter) circular cutter.

Spoon a thick layer of the prawn mixture onto your bread circles and smooth them out with a knife.

Lightly crush your cornflakes and spread them out on a tray. Tip your prawn toast into the cornflakes to coat the top with it.

Heat a generous glug of vegetable oil in a high sided frying pan. Heat your oil to 180°C, and carefully add your prawn toasts cornflake side down. Fry for 3 mins, or until golden.

Leave your prawn toast to drain on the side on a plate lined with kitchen paper to take away the excess oil.

Serve and enjoy!